Thursday, July 19, 2012

Simply Peach Trifle

Simply Drunken Peach Trifle:
 Ingredients you will need, as well as a LARGE bowl for serving
  • 14 ripe peaches
  • 2 store bought pound cakes
  • 1 quart whipping cream
  • Agave nectar
  • Mount Gay Barbados Rum (darker is best, but light will do as well)
  1. Prepare a quart of whipping cream in stand mixer with 1/4 cup of dark agave nectar for sweetener. Set aside.
  2. Dice up 2 pound cakes from the bakery section into cubes.  Set aside.
  3. Halve and pit 14 large ripe peaches.  Leave skin on.
  4. In large skillet, add 1 cup Mount Gay barbados rum.  Heat to simmer.
  5. Place peach halves skin up in the rum.  Cover and simmer for 10 mins.  Remove peach halves and repeat until all are cooked.
  6. Dice the cooked peaches.  Set aside, reserving the cooking liquid from the skillet.
  7. In a large bowl, layer cubes of pound cake.  Top with a generous layer of whipped cream, and then a layer of peaches.  Repeat the steps, finishing with a layer of peaches atop the cream.
  8. Pour the reserved cooled liquid down the side of the bowl so the cake will absorb it.
  9. Refrigerate for 1 hour prior to serving.  Serve chilled with tea or coffee.
 The last couple of weeks have been an insane blend of lots of family and company, mountains of food, and a great time by all!  This trifle goes together so quickly and is a definite crowd pleaser!  The simmering boils off all the alcohol so the dessert is approved for all ages, and everyone will definitely want seconds or thirds!  Here is hoping your summer has been as abundant!~~Lydia D. 

Follow Lydia's culinary pursuits at and her fashion exploits at!  You can also find her on Twitter @cvillemainevent & @freelanceevent1 and on Facebook at &     Happy cooking!

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